Rice Kheer | Indian Rice Pudding
Rice Kheer or Chawal ki Kheer is a creamy and comforting Indian dessert recipe. Enjoy this luscious bowl of goodness!
Equipment
- 1 heavy bottom pot
- 1 bowl
Ingredients
- 1 liter full-fat milk
- 4 tablespoon short-grain raw rice
- water as required
- 1/4 cup sugar
- 1/2 teaspoon cardamom powder
- 3 tablespoon nuts slivered or chopped
- 1/4 teaspoon nutmeg powder optional
- a pinch of saffron strands optional
- 2 tablespoon milk
Instructions
Preparation
- Wash the rice thoroughly and soak it in water for about 30 minutes.4 tablespoon short-grain raw rice, water
- Soak a pinch of saffron (kesar) in 2 tablespoon of milk.a pinch of saffron strands, 2 tablespoon milk
Cooking
- In a heavy-bottomed pan, bring the milk to a boil. Stir occasionally to prevent it from sticking to the bottom.1 liter full-fat milk
- Add the soaked rice to the boiling milk. Simmer on low heat and stir continuously to avoid lumps.
- Once the rice is cooked well, add sugar and soaked saffron along with the milk. Continue to simmer and stir until the kheer thickens.1/4 cup sugar
- Add cardamom powder, nutmeg powder (if using), and chopped nuts. Mix well.1/2 teaspoon cardamom powder, 1/4 teaspoon nutmeg powder, 3 tablespoon nuts
- Once the kheer reaches the desired consistency, turn off the heat. Garnish with slivered almonds and pistachios.
- Rice kheer can be served warm or chilled. Refrigerate for a few hours before serving if you prefer it cold.
Notes
- Always soak the rice for about 30 minutes before cooking for an evenly cooked kheer and smoother texture.
- Use full-fat milk as it provides richness and creaminess to the kheer.
- Consider adding sweetened condensed milk to enhance the creaminess of the kheer. Adjust the quantity based on the preferred level of sweetness.
- You can lightly fry the nuts in ghee before adding them for enhanced aroma.